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Crispy Salmon and Rice Bowl Recipe

Crispy Salmon and Rice Bowl Recipe
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★★★★★

5.1 from 10 reviews

This Crispy Salmon and Rice Bowl features perfectly pan-seared salmon fillets with a crispy skin, served on a bed of fluffy jasmine or brown rice. Topped with fresh avocado, cucumber, shredded carrots, and steamed edamame, it’s finished with a flavorful homemade sesame-soy sauce and garnished with toasted sesame seeds. A wholesome and vibrant meal that’s both nutritious and delicious.

Ingredients

Scale

Salmon and Seasoning

  • 2 salmon fillets (skin-on)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

Rice Bowl Base

  • 2 cups cooked jasmine rice or brown rice

Vegetable Toppings

  • 1/2 avocado, sliced
  • 1/4 cup cucumber, sliced
  • 1/4 cup shredded carrots
  • 1/4 cup edamame, steamed

Sauce

  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sriracha (optional for spice)

Garnish

  • 1 tablespoon sesame seeds

Instructions

  1. Prepare the salmon: Pat the salmon fillets dry thoroughly with paper towels to ensure a crispy skin when cooked. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika for a balanced flavor profile.
  2. Cook the salmon: Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook for 4-5 minutes to achieve a crispy skin. Flip carefully and cook the other side for 3-4 minutes until the salmon is opaque and flakes easily with a fork.
  3. Make the sauce: In a small bowl, whisk together low sodium soy sauce, sesame oil, honey, rice vinegar, and sriracha if using. This sauce adds a sweet, tangy, and slightly spicy element to the dish.
  4. Assemble the bowl: Divide the warm cooked rice equally between bowls. Top each with the crispy salmon fillet, then add the sliced avocado, cucumber, shredded carrots, and steamed edamame for a fresh and colorful mix of textures.
  5. Garnish and serve: Drizzle the prepared sauce over each bowl and sprinkle with sesame seeds for a nutty crunch. Serve immediately to enjoy the contrast of crispy salmon skin and fresh vegetables.

Notes

  • Use skin-on salmon fillets to get that delightful crispy skin texture.
  • Brown rice can be substituted for jasmine rice to add more fiber and a nuttier flavor.
  • Sriracha is optional and can be adjusted according to your spice preference.
  • This recipe works well as meal prep; keep the sauce separate until ready to serve.
  • For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

Nutrition

Keywords: Crispy salmon bowl, salmon rice bowl, easy salmon dinner, pan-seared salmon, healthy salmon recipe, Asian salmon bowl

Find it online: https://zarameals.com/crispy-salmon-and-rice-bowl-recipe/